Fluffy Loaded Baked Potato Omelet

Bart and I made this omelet for Mom's birthday breakfast. This recipe makes a very fluffy omelet, and the filling is yummy. I was surprised at how fluffy the omelet was. We cooked the potatoes and bacon the night before, then we just heated them up in the microwave before combining the filling ingredients. It made for a quick, filling breakfast.

Omelet:
3 tablespoons heavy cream, chilled
5 large eggs, room temperature
1/4 teaspoon salt
2 tablespoons unsalted butter

Filling:
1/2 cup shredded charp cheddar cheese
1 large Yukon Gold potato, peeled and cut into 1/2-inch pieces
4 slices bacon, chopped
2 green onions, thin-sliced
Salt and Pepper

Prepare filling: Microwave potatoes on high power, covered, in large bowl until just tender, 2 to 5 minutes (we added a little water to the container before microwaving, then drained the potatoes well when they were done). Cook bacon in nonstick skillet over medium heat until crisp, about 8 minutes (we baked the bacon in the oven, then saved some of the bacon fat to use for frying the potatoes). Transfer bacon to paper towel-lined plate and pour off all but 1 tablespoon bacon fat. Cook potatoes in bacon fat until golden brown, about 6 minutes. Transfer potatoes to bowl, add cooked bacon, and stir in green onions. Season with salt and pepper.

Make omelet: Adjust oven rack to middle position and heat oven to 400 degrees. With electric mixer on medium-high speed, beat cream to soft peaks. Set whipped cream aside. Beat eggs and salt in clean bowl on high speed until frothy and eggs have tripled in size, about 2 minutes. Gently fold whipped cream into eggs. Melt butter in 10-inch ovensafe nonstick skillet over medium-low heat, swirling pan to completely coat bottom and sides with melted butter. Add egg mixture and cook until edges are nearly set, 2 to 3 minutes. Sprinkle with 1/4 cup cheese and half of filling and transfer skillet to oven. Bake until eggs are set and edges are beginning to brown, 6 to 8 minutes. Gently remove pan from oven (handle will be very hot). Sprinkle with remaining cheese and remaining filling and let sit, covered, until cheese begins to melt, about 1 minute. Tilt pan and, using rubber spatula, push half of omelet onto cutting board. Tilt skillet so that omelet folds over itself to form half-moon. Cut omelet in half. Serve.

Makes 2 huge servings (this could easily serve 3).